Mixture is 50/50 pork to beef , mixed and cured for 15 hrs then smoked about 3 hrs at 165-180 . I used Backwoods brand pepperoni seasoning with high temp cheese .... Killer Combo
I was also doing summer sausage at same time (same mixture same seasoning) but was up till midnight to finish those off
. So far so good with the new box ...

Man, those snack sticks....the people I work with are glad I saw that pic. Summer sausage. Wow, great job, I am gonna have to try that before too long. Thanks for learning to post pics ( I had a rough time too).